September 3, 2009

Goodbye, Sweet Corn!

Summer is almost over, and with it goes that sweet crunchy buttery fresh corn on the cob. And those beautiful stalks that tower everything else in the garden. It is fun to walk in between the tall rows. It always makes me think, "If you build it, they will come."

Come on, you know you think it too. Just admit it.

Oh, sweet fresh corn, how I will miss you!

Thank Goodness, corn freezes well. And it cans quite well, too.

It is especially easy to can corn...
I can fresh raw corn exactly as the Ball Blue Book instructs. Remove husks. Clean well, removing silks. Scrape raw corn off cobs. Put loosely into hot jars. (Don't press corn down into jar and don't shake jar to try to fit more corn into the jar.) Leave one inch headspace. Add 1 teaspoon salt to each quart jar (or 1/2 teaspoon to each pint jar), if desired. Ladle boiling water into jar, again leaving one inch headspace. Run a small spatula along the inside of the jar to remove air bubbles. Wipe rims. Place hot lids on jars. Twist rings on over the lids. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure, or the pressure required for your altitude.

Goodbye, sweet corn!

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